Zucchini, Black Bean and Corn Tortilla Soup

There are some days when I head into my kitchen to prepare a meal and I usually end up with a big pot of soup. With a few fresh ingredients combined with some ingredients from the pantry, this vegetarian dish comes together quickly. A warm bowl of soup to warm you on a chilly day is always a good idea.MORE +LESS -

Ingredients

5

tablespoons olive oil

16

corn tortillas

1

cup red onion, diced

1

cup red bell pepper, diced

1

cup poblano or Anaheim pepper, diced

2

jalapeños, minced

3

cloves garlic, minced

3

fresh tomatillos, diced

1

can (15 ozs) diced fire-roasted tomatoes

Juice of 1 lime, plus more lime for garnish

8

cups vegetable broth

2

bay leaves

8

corn on the cob, niblet style

3

cups diced zucchini

1

can (15 ozs) black beans, drained and rinsed

1

/3 cup chopped cilantro, plus more for garnish

1

teaspoon cumin

1

teaspoon smoked paprika

1

teaspoon pepper

Salt to taste

1 1/2

cups canola oil

1

avocado, sliced

Directions

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1

In a large pot, preheat the olive oil to medium heat for a few minutes. Take 8 corn tortillas and dice them up. Cook in the olive oil until almost crispy. If pan gets too dry, add another tablespoon of oil.

2

Add the onion, bell pepper, poblano and jalapeño. Season lightly with salt and cook for 5 minutes. Add in the garlic, tomatillos, fire roasted tomatoes and juice of lime. Cook for another 5 to 7 minutes.

3

Add in the vegetable broth and bay leaves, bring to a boil. Reduce to simmer and add in the corn, zucchini, black beans, cilantro, cumin, smoked paprika, pepper and about 1/2 teaspoon of salt.

4

Cook the soup at a low simmer for 20 to 25 minutes, taste for salt. While the soup cooks, preheat the canola oil over medium heat for 5 minutes. Slice the remaining tortillas into thin strips. When oil is hot, fry the strips until crispy and drain onto a plate lined with paper towels. Season with salt while they are hot.

Expert Tips

Frying the tortillas to start the soup base gives this vegetarian dish a great corn flavor. For a quick version of this vegetarian dish, purchase a good quality tortilla chip for your soup base and for garnishing.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

There are some days when I head into my kitchen to prepare a meal and I usually end up with a big pot of soup. With a few fresh ingredients combined with some ingredients from the pantry, this vegetarian dish comes together quickly. A warm bowl of soup to warm you on a chilly day is always a good idea.